Green Bean, Tomato, and Feta Salad Oreganato

posted by Kalyn Denny on August 30, 2013

I loved everything about this Green Bean, Tomato, and Feta Salad Oreganato, and this delicious summer salad is low-carb, gluten-free, meatless, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

Yes, I know there have been a lot of salads and garden vegetables around here lately, but when I made this salad with green beans, tomatoes, feta cheese, and a vinegary-lemony-oregano dressing, I loved it so much that I thought I should share the recipe while people still had garden green beans.

I actually found the recipe for Green Bean, Tomato, and Feta Salad Oreganato in a Woman’s World Magazine when I sat waiting for an appointment, and I got the receptionist to photocopy the page for me! I added the the Feta, which I thought was a perfect flavor with this salad, but what really makes this is the tangy dressing that has both red wine vinegar and fresh lemon juice. If you have garden beans or good fresh beans from the store, please make this salad!

Start by whisking together the dressing ingredients so the flavors have a chance to blend while you prep the other ingredients. Cut green beans into bite-sized pieces, then cook in boiling water for just 3-4 minutes so beans are still crisp. (These beans and the grape tomatoes were from my garden.) While beans cook, cut cherry or grape tomatoes in half (or you could use regular tomatoes cut in pieces, but the small whole tomatoes are a little prettier. Slice a few green onions in diagonal slices.

When beans are barely tender crisp drain well, rinse with cold water, then drain again. Then put the cooled beans between a double layer of paper towels and blot dry. (Don’t skip this step or the salad will be watery.) Combine beans, tomatoes, and green onions, and toss with the tangy dressing, stirring so all the veggies are coated with dressing. Then stir in the crumbled feta and stir just to combine.

When beans are tender-crisp, drain into a colander placed in the sink, then rinse beans with cold water until they’re cool.

Drain beans again, then put them between a double layer of paper towels and blot dry. (Don’t skip this step or the salad will be watery.)

Combine beans, tomatoes, and green onions in a salad bowl, then toss with the tangy dressing, stirring until the vegetables are well-coated with dressing.

Add crumbled Feta and stir just to combine.

Serve immediately.

I didn’t think this would keep well in the refrigerator because chilling tomatoes takes away their flavor, but it was actually still very good after a night in the fridge. I wouldn’t purposely make it ahead, but if you have leftovers, go ahead and save them and you might be surprised.

This recipe adapted from Woman’s World Magazine which doesn’t seem to have recipes online.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green Bean, Tomato, and Feta Salad Oreganato is a perfect side dish or lunch salad for any phase of the South Beach Diet, or any type of low-glycemic or low-carb eating plan. Use tomatoes sparingly if you’re really limiting carbs.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Actually, I recommended your recipe to my favorite home-style food delivery service and they put it on next week's menu. I guess that means a couple of dozen more people grateful for sharing the recipe 🙂 Thanks! Peter

I have this recipe saved on Foodgawker, and I make it ALL THE TIME! A few years ago I went on a green bean kick (something in my body must have needed the nutrition in green beans!), and I buy them regularly. This has been my favorite recipe so far, I've shared it with many people who are very impressed. Many time I'll add chicken or shrimp and it becomes dinner! Thank you so much for sharing this!–Shaina

I didn't measure my lemon zest or lemon juice so I think I used too much. I balanced it with about a half tsp of sugar + some fresh garlic; end result was delicious! Will definitely make this again and will be more careful with measurements next time, lol, though I do think the garlic will stay! Thanks for a great recipe Kalyn!

Funny thing – Last week I had green beans and yellow tomatoes so I invented this exact salad. It was really identical and was delish. My husband suggested I make it again when his relatives visit tomorrow.

This was AMAZING. Such a light and refreshing summer salad. I made a big batch and let it sit over night and then let it get to room temp before serving and it kept very well! I also used cherub and champagne tomatoes, which are a big sweeter. Also love the crispness of the beans. Well done, Kalyn 🙂